Asian

Chapati is the everyday bread eaten by many families in India. Chapati flour is readily available in many South Asian grocery stores, but if you can’t find it, use sifted whole wheat flour.

When used in the right amounts, fermented and salty elements don’t overpower the other ingredients in a dessert.

This is one of the most basic onigiri recipes. It also revolutionized the onigiri world.

With flavors that are bright and complex from a mixture of nuts, seeds, spices, and rose petals, thandai is the ideal drink for Holi celebrations.

This spice mix can be used to make thandai to drink for holi, or baked into an assortment of sweets.

Use either mung bean or soybean sprouts for this stir-fry—mung bean sprouts are more tender and crisp.

Velvety chicken, canned pineapple, and ketchup come together in this beloved Chinese takeout recipe by way of Oahu.

The pleasant balance of salt, spice, and sugar makes these curry puffs perfect for an appetizer, afternoon snack, or breakfast with a cup of tea.

This adaptation of classic Cantonese salt-baked chicken doesn't require a ton of salt.

Poaching the chicken not only prevents overcooking, it also gives the meat a silky texture.

This Japanese sesame-based dressing is great on salads, seafood, and grilled meat.

This tonkotsu ramen recipe is time-consuming but worth the effort—both the stock and the marinade can be made a day in advance.

Like all Shojin Ryori (Buddhist temple cuisine) dishes, this tofu and vegetable soup is vegan. Kenchin jiru is a really hearty, comforting winter soup.

Japanese cuisine tends to be mild on the whole, but this noodle soup, piri kara soba, has a real kick to it.

Kombu and katsuobushi (bonito flakes) come together in an umami-rich dashi with a complex, deep flavor.